AVO POTATO SALAD

Replacing the traditional mayo with mashed avo makes for a beautifully creamy potato salad.

Serves 6

EASY

GREAT VALUE Preparation: 30 minutes Cooking: 15 minutes

ripe avocados 2 plain yoghurt ¼ cup wholegrain mustard 2T fresh lemon or lime juice 2T sea salt and freshly ground black pepper, to taste baby potatoes 800 g, cooked until tender and halved red onion ½, finely chopped garlic 1 t minced bacon 3 rashers, fried and chopped (optional) fresh herbs (parsley, dill, etc.) 2 T finely chopped

1 Mash the avocado well in a large bowl using a fork. Add the yoghurt, mustard, lemon juice, salt and pepper and mix well. 2 Add the cooled potatoes, tossing gently to coat well. Finally add the red onion, garlic, bacon and herbs. Serve warm or cold.

WHEAT- AND GLUTEN-FREE WINE: Haute Cabrière Unwooded Chardonnay